Best 4 Herbed Chickpea Bruschetta Recipes

**Savory and Delightful: A Journey into Herbed Chickpea Bruschetta and Beyond**

Embark on a culinary adventure with our tantalizing Herbed Chickpea Bruschetta, a delightful appetizer bursting with vibrant flavors. Crafted with a medley of chickpeas, fresh herbs, and tangy lemon dressing, this bruschetta promises a symphony of textures and tastes. But that's just the beginning of our culinary exploration. Discover two additional recipes that will transport your taste buds to culinary heaven: a flavorful Chickpea Salad with Roasted Vegetables and a satisfying Chickpea and Spinach Curry. Get ready to embark on a journey of culinary delights, starting with our delectable Herbed Chickpea Bruschetta.

Let's cook with our recipes!

HERBED RICOTTA BRUSCHETTAS

Herbed Ricotta Bruschettas image

Provided by Ina Garten

Time 13m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows)
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Place the salad greens in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BRUSCHETTA

Bruschetta image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 12 to 24 toasts

Number Of Ingredients 3

Ingredients

1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

HERBED CHICKPEAS

Herbed Chickpeas image

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Provided by Alison Roman

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

2 (15.5-ounce cans) chickpeas, rinsed, patted dry
4 garlic cloves, crushed
1/3 cup olive oil
Kosher salt, freshly ground pepper
2 1/2 cups chopped mixed tender herbs (such as parsley, cilantro, chives, and/or basil)

Steps:

Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10-15 minutes. Remove from heat; stir in herbs.

BRUSCHETTE WITH CHICKPEA PURéE AND ARUGULA

Bruschette with Chickpea Purée and Arugula image

Yield Makes 6 first-course servings

Number Of Ingredients 8

Ingredients

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil
1 (19-ounce) can chickpeas, rinsed and drained (2 cups)
1/3 cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
Chopped arugula salad

Steps:

Put oven rack in middle position and preheat oven to 425°F.
Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Spread toasts with chickpea purée and serve topped with arugula salad.

Tips:

Use fresh, ripe tomatoes for the best flavor.
If you don't have fresh basil, you can use dried basil. Just use half the amount, as dried basil is more concentrated.
If you don't have feta cheese, you can use another type of cheese, such as mozzarella or goat cheese.
To make the bruschetta ahead of time, assemble the bruschetta without the tomatoes and basil. Store the bruschetta in the refrigerator for up to 24 hours. When you're ready to serve, top the bruschetta with the tomatoes and basil.
Serve the bruschetta immediately after assembling.

Conclusion:

Herbed Chickpea Bruschetta is a delicious and easy appetizer that is perfect for any occasion. It is made with fresh, ripe tomatoes, chickpeas, basil, and feta cheese. The bruschetta is assembled on top of toasted baguette slices and drizzled with olive oil. This recipe is a great way to use up leftover chickpeas, and it is also a healthy and vegetarian-friendly dish. So next time you are looking for an easy and delicious appetizer, give Herbed Chickpea Bruschetta a try!